| Description: | Sugar Brine will add flavor, tenderness and juiciness to poultry and other meats. This brine is concentrated and time is greatly reduced compared to traditional brine.
I Sugar Brine all meats and sometimes thick cuts of fish. My steaks have greatly improved by Sugar Brine. It really works! |
| Ingredients: | Here is the ratio.
Mix together until dissolved;
One quart of water
Six Tablespoons canning salt
Six Tablespoons white sugar
Canning salt (or pickling salt) is best because the salt is processed to dissolve in cold water more quickly that table or course salt. Also, there is no iodine in canning salt. |
| Instructions: | Using the ratio provided you can go up or down on the amount of Sugar Brine.
For efficiency I pre-mix the salt and sugar, a 50 /50 mix, and store the dry ingredients in a sealed storage container.
Amount of brine is determined by the amount of meat. One quart of Sugar Brine is enough for 4 pork chops. Two quarts of Sugar Brine is enough for a whole fryer chicken.
Brine time is determined by the meats thickness, not the total weight. For instance; 30 minutes time per 1 inch thickness meat.
Pork chops 3/4 inches thick will brine for 20 minutes.
Steaks 1 inch thick will brine for 30 minutes.
Chicken thighs 1 1/2 inches thick will brine for 45 minutes.
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| Notes: | I Sugar Brine on the same day I cook the meat because the brine time is short. Using Ziploc freezer storage bags is a handy way of keeping the meat in brine solution. Set a timer. Go over the recommended time and the meat becomes more salty. Reduce or eliminate salt if using a seasoning rub.
*Salt makes the meat more tender, more flavorful and more juicy.
*Sugar makes the meat more flavorful and helps to brown meat.
Enjoy! |
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